Baked Shrimp in Tomato Feta Sauce

I like shrimp.

I think it’s one of my favourite seafoods.

I also like crab and lobster and salmon.

But shrimp is relatively affordable and easy to prepare.  That always earns points in a university student’s hectic life.

Feta and tomato sauce is a combination I have never tried before this, and now I ‘m wondering how I ever lived without it. The feta is a lovely, creamy, delicious addition to this shrimp and tomato sauce. I don’t recommend leaving it out if you can!

This recipe is only for the sauce alone, but I boiled up some pasta and made it into a more filling dish, but the sauce is thick enough to be eaten by itself!


Baked Shrimp in Tomato Feta Sauce


1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, with juices
1/4 cup minced fresh parsley
1 tbsp. minced fresh dill or 1 tsp. dried dill
1 to 1 1/4 lbs. medium raw shrimp, peeled and deveined (thawed if frozen)
Salt and pepper, to taste
3 oz. feta cheese (about 2/3 cup, crumbled)


Preheat the oven to 425 degrees F.  Heat the oil in a large skillet over medium-high heat.  Add the onions and cook until soft, 3-5 minutes.  Add the garlic and cook until fragrant, about 30 seconds more.  Add the tomatoes and bring to a simmer.  Reduce the heat and let the sauce simmer for 5-10 minutes, until the juices thicken a bit.  Remove the sauce from the heat, and stir in the herbs, shrimp, feta cheese, and salt and pepper to taste.

Transfer to a baking dish, if desired, and bake until the shrimp are cooked through, about 10-12 minutes.  Serve immediately.


Source: Annie’s Eats





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1 Comment

  1. What a nice simple, but delicious meal. Great for a weeknight when I am slammed with kids’ activities! 🙂 Happy Monday (oxymoron, I know.)!


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